Courtesy of Eastern Standard
A little known fact is that, like rhubarb and ramps, farm fresh eggs are also in season during spring, when they’re a staple of the Easter table. Besides hard-boiled pastel eggs and quiche on the buffet, flips—drinks made with whole eggs—can make fantastic holiday cocktails.
Boston’s Eastern Standard dedicates an entire “Oeuf” section of its extensive cocktail menu to eggs. “Eggs add a lot of texture,” says bar manager Kevin Martin. “They can add body and froth.”
Traditionally defined as a spirit mixed with sugar and egg, flips are taking on a more modern edge. Eastern Standard’s spicy Flip Royal blends the King’s Ginger liqueur with a house-made rooibos tea syrup and Angostura bitters. The Bourbon Derby Flip strays into eggnog territory by adding cream to the bar’s blend of five rums, sherry, egg and Four Roses bourbon from its whole barrels of the great whisky. Surprisingly, according to Martin, the hefty-sounding cocktail “drinks pretty light.”